My meals were varied, even sumptuous, thanks to the fish, mussels and crabs I caught.

Former top chef, Markus Sämmer left his job to travel the world and he is now revealing his personal tips for outdoor cooking to us in his new book The Great Outdoors


A delicious and quick alternative to sweet pancakes, these pancakes are light and healthy, but still quite filling

You’ll need:


1 cup spelt flour

1 cup milk

2 eggs

2 tbsp grated Parmesan

Pinch each of salt and black pepper

Freshly chopped mixed herbs

Canola or sunflower oil, for frying


200g cottage cheese

Salt and black pepper

1 tbsp pitted olives

1 dill pickle

1 tomato


How To Make:

Make the filling: Season the cottage cheese to taste with salt and pepper. Halve the olives, and dice the pickle and tomatoes. Fold them into the cottage cheese. If you have sprouted some seeds, add a small handful or so of sprouts, they go really well with these pancakes. Make the batter: In a small blow, whisk the flour and a drop of milk until smooth (to prevent lumps from forming later on). Whisk in the remaining milk, eggs, and Parmesan. Season with salt and pepper, and sprinkle in the herbs.

In a skillet, heat the oil over medium heat. Ladle 2 tablespoons of batter onto the skillet for each pancake. Cook on one side until golden brown, flip and repeat. To serve, spoon some cottage cheese filling onto each pancake then fold or roll up. Or, spread filling between 2 pancakes for a breakfast “sandwich”.



This salad uses up leftover bread perfectly

You’ll need

½ baguette

2 tbsp olive oil

1-2 garlic cloves

20 ripe cherry tomatores

1 large red onion

2 handfuls of basil leaves


2 tbsp red or white wine vinegar

4 tbsp olive oil

1 tsp brown sugar

Salt and black pepper

How To Make

Make the salad: Cut the bread into cubes. In a skillet, heat the olive oil. Add the bread and saute until golden brown. As soon as the bread starts to brown, press the garlic in a garlic press, add it to the skillet and saute briefly. Dice the tomatoes and the onion. Reserve a few basil leaves for garnish, and cut the rest into strips using kitchen shears. Transfer all salad ingredients into a bowl and toss to combine.

Make the dressing: Put all the ingredients in a screw top jar and shake, or mix in a small bowl. Season to taste with salt and pepper. Pour the dressing over the salad just before serving; don’t let it sit too long. Serve garnished with the rest of the basil leaves.



You’ll Need

1 cup full-fat sour cream

3 tbsp milk

1 tsp vanilla extract

250g strawberries

2 tbsp honey

Fresh mint leaves

1 tbsp lemon juice

How To Make:

Place the sour cream in a bowl. Add the milk and vanilla extract and mix until smooth. Hull the strawberries, cut them into pieces, and sweeten with honey. Carefully fold the strawberries into the sour cream mixture. Add mint and lemon juice as desired.


Chef Markus Sämmer On Travel

I Wanted A Break From Civilisation

After many stressful years cooking in top Munich restaurants, I took a break. It was a break for my profession and my regular life; indeed it was almost a break from civilisation. It was a kind of sabbatical. My destination was Australia, return date unknown.

What I Ate On The Road

My meals were varied, even sumptuous, thanks to the fish, mussels and crabs I caught.

I Started With A Backpack Then Bought A Station Wagon

My pile of equipment kept growing, and after a while I bought a station wagon. Before long, it was loaded to the ceiling with surfboards, diving and fishing equipment, and, of course, camping and cooking equipment.

My Most Extreme Camp Cooking Experience

It was in Peru during an eight-week expedition in the Peruvian Andes. There, I frequently had to rustle up nutritious and tasty meals under difficult circumstances for my climbing partner and me. We often had little room for our equipment and camped at extremely high altitudes. Still at 5,500 metres, neither the usual cooking techniques nor our appetites were quite the same as at sea level.


For more recipes visit The Great Outdoors: 120 Recipes For Adventure Cooking

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